Lariano Bread


Lariano bread (Pane di Lariano) is the name, now with certified denomination IGP (“Indicazione Geografica Tipica”), of the typical bread produced in a small commonality to the south-east of Rome called Lariano.
The “pane casereccio di Lariano” is well known in that area that goes from the so called “Castelli Romani” through to the urban area of the city of Rome and still to the south toward Latina’s province.
What makes this bread absolutely unique is the fact that it embodies the knowledge and the tradition of the local agricultural communities .
The way the Lariano bread is produced, in facts, remained the same throughout more than at least two centuries.
The dough is still prepared with a mix of a special flour, water, salt and natural yeast.
Exactly like it used to be when families home-made the bread and shared oven and ingredients with othe neighbouring families, the use of the so-called “fascetti” (typical small branches of chestnut-tree, used to oven-cook the bread) are fetched from the woods surrounding Lariano.
The Lariano bread has indeed a special aroma, which is given by its cooking in the oven, using the “fascetti”.
This special and typical italian bread has been officially recognized as part of the local, traditional heritage of gastronomic culture and has been registered amongst the “prodotti tradizionali agroalimentari del Lazio”.

How to prepare Lariano bread

  • The yeast ( “pasta madre” or mother-dough ) is prepared ca 12 hours before the dough itself.
  • The dough is prepared using a mix of Type 1 and Type 2 flours (same quantities), with water, salt and yeast. During wintertime, a somewhat lukewarm water is used.
  • The dough is then kneaded for a good 40 minutes and let to rest for just a few minutes.
  • The dough is then divided into different shapes and forms which are laid on to linen or cotton sheets and leavened for 90 minutes.
  • The oven is heated up to 200 ° C and the ashed cleaned before inserting the dough.
  • The dough is then cooked for about 1 hour and 20 minutes.

The cooked bread is hence taken out of the oven and manually cleaned from anz residual of ash or coals.